Rating: 4 stars
27 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

My grandma made these. I have carried on the tradition. I always make more than we need--my family loves them sliced and fried with Thanksgiving leftovers. Serve with gravy. Originally submitted to ThanksgivingRecipe.com.

Recipe Summary

cook:
10 mins
additional:
1 day
total:
1 day 40 mins
prep:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.

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  • Brown 2 to 3 pieces of bread in butter for croutons. Cut into small pieces, and let cool.

  • Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.

  • Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.

Nutrition Facts

236 calories; protein 8.6g; carbohydrates 37.2g; fat 5.8g; cholesterol 117.7mg; sodium 347.3mg. Full Nutrition
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